Ok here is my mad method..

1 - Cut the skin off the Leg of Pork..
2 - Wash it, wipe it down. dry it..

3 - Brush it with olive oil.. sprinkle some salt on it.. Fresh ground is the best..
4 - cook it in it's own pan in an oven at 220degree's for 50min.. or until you see the skin start to bubble up..
Note when you cook it make sure the rind is raised in the pan so the fat is allowed to drain..

5 let it cool and cut with what you have handy..

Hope this help's you out..

Juergen..

Rub garlic over the skin before the salt or add a sprinkle of garlic salt as well as ground sea salt. Yummo.

Cook in a Weber Q or a Weber Kettle, even better. Cook the same way as ST suggested.

Far from healthy but what is these days.

Sorry I forgot to add,

You can leave the skin on, scour (spelling) and dry, leave in fridge overnight UNCOVERED then remove from fridge 30 mins before cooking, bringing it to room temp then pat dry again and prepare and cook as suggest previously, always cook from room temp. You probably know that anyway.

That sounds nice seasoning as well Aspirations.

Welcome to the gang, enjoy here and out in the playground. Oh, and the pork.

Thanks! On all counts :)
Weber love ❤
Cheers,
Alex

Ps Maggie Beer gets the credit. I'll post the recipe if anyone is interested.
Sorry for the weird number/symbol thing, was meant to be a heart! At least I found the "submit" button. Baby steps!
Cheers,
Alex

Welcome Aspirations to the madhouse

Peter

If it belongs to Maggie Beer then it will be top shelf for sure.

Thanks Peter! Red how did your crackling go?

Totally agree Doug. Since you are a Maggie Beer fan, here's the recipe. I'd never heard of verjuice. It's in the same aisle as the vinegar etc.. or cavolo nero. Still haven't found that so I used some baby spinach from my humble garden. All done, naturally, on the weber and my crappy old fry pan over gas. It's so yummy! And leaves the fridge smelling amazing overnight. Digital thermometer makes it all very simple.

Berkshire pork loin with cavolo nero and apple sauce by Maggie Beer.

Pork:
750g pork belly with skin on
1/4 cup of fennel seeds
1 lemon zest, finely grated
3 bay leaves
1/4 cup sea salt flakes
1/4 cup verjuice

Apple Sauce:
2 granny smith apples, cored
40g unsalted butter
6 sprigs native thyme or thyme leaves
1 tablespoon extra virgin olive oil
2 tablespoons caster sugar
1/2 cup (125ml) verjuice
1/2 cup (125ml) water

Braised cavolo nero:
1 large bunch cavolo nero, stripped, roughly chopped
1/4 cup (60ml) extra virgin olive oil
40g butter
lemon juice to taste

Grapes with tarragon:
Reserved pan juices
1/2 cup large red seedless grapes, halved
1/2 cup large green seedless grapes, halved
2 teaspons tarragon leaves, roughly chopped

Method:
Pork:
Score the skin at 1cm intervals
Place pork on wire rack and pour over 1L boiling water. Pat dry with paper towel
Pound fennel seeds, lemon zest and bay leaves then add sea salt flakes, combine and rub mixture into the pork skin and incisions. Place on a tray and refrigerate uncovered overnight.
Remove pork from fridge, brush off fennel mixture and set aside for 30 minutes to come to room temperature
Preheat oven to 250celcius, or highest temperature possible (too easy in the weber!) Brush off any excess salt from the pork, pat dry and in a baking dish, cook for 20 minutes. Reduce oven to 220celcius and cook for 25 minutes or until internal temperature is 62celcius. Pour verjuice over sides and bottom of pork. Rest for 5-7 minutes, and internal temperature should be 69celcius. Rest for a further 10 minutes in a warm place. Drain pan juices into a glass or bowl and allow fat to separate. Scoop of most of the fat and discard, keeping remaining juices for the verjuice and grapes.

Apple sauce:
Peel one apple, and cut both apples in to 1cm pieces and et aside.
Add butter and thyme, cooking until fragrant and butter has turned nut brown. Add olive oil to prevent butter from burning. Add apples and cook for 3 minutes, then add sugar and cook until apples are lightly caramelised. Add verjuice to pan and cook for a minute until slightly thickened. Add water and a pinch of salt, then reduce heat to medium, cover and cook for -10 minutes, stirring occasionally, until apples start breaking down. Remove from head and roughly mash with a fork.

Braised cavolo nero:
Wash leaves and shake off most of the water. Heat oil in a non stick pan over medium heat, and cook for a few minutes until wilted, then add butter and toss to combine. Squeeze in lemon juice and season to taste.

Grapes with tarragon:
Pour in juices to non stick fry pan over low heat, add grapes and heat until warmed through. Add tarragon. Remove from heat and season to taste.
To serve, carve pork thinly across the grain and arrange on top of sauce in pan. Transfer cavolo nero and apple sauce to plate.

Yum!

cavolo nero is also known as italian or tuscan black kale. It looks a bit like a dull grey-green leaf with texture like a savoy cabbage and shape similar to silverbeet or chard, without the stalk. Essentially it is a type of brassica or cabbage that does not form a head. You will find it in bunches in some supermarkets and greengrocers.

It looks so much like silver beet I wonder is you could use that or maybe even spinach?

Thanks for that! I found it at the markets and did it for Christmas lunch. Works better than my spinach. As for the taste difference, meh, debatable, but my palate is not so refined. Maggie's dish though, amazing!
Cheers,
Alex

I'\ll second that pambaz. Since I bought my first Turbo oven 2 years ago, never used the caravan oven since. I live in a permanent van now, installed a new gas Oven/Stovetop when I bought it. Never used the Oven. I like the way you can watch what's cooking especially the Pork Roast , just catch it as it looks nice and bubbly on the skin and turn the heat down :)